Cooking Steps

1. 

   Step1:Take two pots. No water or oil. Separate the egg white and yolk.

2. 

   Step2:Add corn oil and pure milk to the yolk. Stir well.

3. 

   Step3:Sift in the low gluten flour.

4. 

   Step4:Use the method of cutting and mixing to stir until there is no particle. Don't stir it clockwise or anticlockwise. I use the method of pressing. It's like brushing the wall. Ha ha.

5. 

   Step5:No granules.

6. 

   Step6:Beat the egg white with a few drops of white vinegar.

7. 

   Step7:Then add white granulated sugar. Add it three times. Beat while adding it. Finally, beat it into a feather shape. That is to say, take up the basin and pour it down.

8. 

   Step8:Add 1 / 3 of the egg yolk protein. Or use the cut and mix method to stir. Do not circle.

9. 

   Step9:Add the remaining protein to the full fusion.

10. 

    Step10:Pour into the mold.

11. 

    Step11:Shake out bubbles. Preheat the oven for a few minutes. Bake it at 100 ℃ for 50 minutes. The temperature and temper of each oven are different. You need to touch Soha yourself.

12. 

    Step12:Finished drawings.